In a large bowl, mix Italian dressing, wine, bourbon, Worcestershire sauce, smoke flavoring and garlic powder together.
Get a Ziploc bag and put chicken in it, pour the marinade in it. If you are cooking breasts, only marinate about 2 to 3 hours. All other cuts (thigh, drumsticks) can marinate overnight, IF the skin is still on them, if not, marinade about 2 hours or longer. When ready to cook, discard marinade.
Grill on medium coals until chicken is no longer pink, and internal temperature is 160 degrees F. Turn often during the last 10 to 15 minutes of cooking, brushing often with BBQ sauce, as to create a type of glaze over the chicken.